I can’t get enough of clementines. How about you? After peeling one, the flat and my hands smell irresistible. Till recently I thought I knew everything there is to know
about those little citrus goodies but boy, oh boy, was I so wrong!

Here is a little trick to enjoy clementines even more than you already do: Simply peel 2 or 3 and segment them on your table, radiator or the
kitchen counter and let them rest for a while. Then
come back and enjoy the flavour explosion with every new bite. Somehow when you
allow the outer layer of your clementine to slightly dry
out, it transforms in taste to this very thin layer of sugar when you bite it. The fruit is still succulent and full of juice but the
combination of the two will create that added wow factor that you will not be
able to resist ever again. Mmmm, the simple things in life!

Btw: M.F.K.Fisher used to do the same thing with her tangerines when she lived
in Strasbourg before WWII:

"In the
morning, in the soft sultry chamber, sit in the window peeling tangerines,
three or four. Peel them gently; do not bruise them...separate each plump
little pregnant crescent...Take yesterday's paper (when we were in Strasbourg
L'Ami du Peuple was the best, because when it got hot the ink stayed on it) and
spread it on the radiator...After you have put the pieces of tangerine on the
paper on the hot radiator, it is best to forget about them...On the radiator
the sections of tangerines have grown even plumper, hot and full. You carry
them to the window, pull it open, and leave them for a few minutes on the
packed snow on the sill. They are ready...I cannot tell you why they are so
magical. Perhaps it is that little shell, thin as one layer of enamel on a
Chinese bowl, that crackles so tinily, so ultimately under your teeth. Or the
rush of cold pulp just after it. Or the perfume. I cannot tell."